Curry Chicken Mantou Sliders with Gula Melaka Glaze & Pickled Onions

Name: Curry Chicken Mantou Sliders with Gula Melaka Glaze & Pickled Onions
Prep time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 12 pieces Frozen Mantou Buns (small); 500 grams Chicken Thighs; 1 large Potato; 1 large Onion; 3 cloves Garlic; 1 inch Ginger; 3 tablespoons Curry Powder; 1/2 teaspoon Chili Powder; 400 ml Coconut Milk; 1 cup Chicken Broth; 1 tablespoon Soy Sauce; 1 teaspoon Sugar; to taste Salt; 2 tablespoons Vegetable Oil; 1/2 medium Red Onion; 1/4 cup White Vinegar; 1 tablespoon Sugar (for pickling); 50 grams Gula Melaka; 2 tablespoons Water (for glaze)

These delightful mini sliders combine the fluffy tenderness of mantou buns with the rich, aromatic flavors of Singaporean curry chicken. The gula melaka glaze adds a touch of local sweetness, perfectly balanced by the tangy pickled red onions, making them an irresistible treat for any occasion.

Prep Time

25 minutes

Total Time

1 hour 10 minutes

Calories

725

Level

Medium

Yields

4 servings

Cost

N/A

Season:

tropical•monsoon-comfort

Meal Type:

Lunch•Dinner•Snack•Bread

Cuisine:

Indian

Main Ingredient:

Chicken

Mood:

Comfort Food•Healthy

Ingredients

Servings

12piecesFrozen Mantou Buns (small)(Or homemade, about 2-inch diameter each.)

500gramsChicken Thighs(Boneless, skinless, cut into bite-sized pieces)

1largePotato(Peeled and cubed)

1largeOnion(Finely chopped)

3clovesGarlic(Minced)

1inchGinger(Grated)

3tablespoonsCurry Powder(Singaporean style, or your favorite blend)

0.5teaspoonChili Powder(Adjust to your spice preference)

400mlCoconut Milk(Full-fat for richness)

1cupChicken Broth(Or water)

1tablespoonSoy Sauce

1teaspoonSugar

to tasteSalt

2tablespoonsVegetable Oil

0.5mediumRed Onion(Thinly sliced)

0.3cupWhite Vinegar

1tablespoonSugar (for pickling)

50gramsGula Melaka(Chopped)

2tablespoonsWater (for glaze)

Total Cost

S$0.00

S$0.00 per serving

The Method

1
First, prepare the pickled red onions: In a small bowl, combine the sliced red onion, white vinegar, and sugar. Mix well, ensuring the sugar dissolves. Let it sit for at least 20 minutes, or up to an hour, stirring occasionally. The onions will soften and turn a vibrant pink.
2
Next, prepare the curry chicken: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and fragrant, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until aromatic.
3
Add the curry powder and chili powder to the pot and cook for 1-2 minutes, stirring constantly, until fragrant. This step is important to bloom the spices.
4
Add the bite-sized chicken pieces to the pot and stir to coat them with the spice mixture. Cook for 5-7 minutes, until the chicken is lightly browned on all sides.
5
Add the cubed potato, coconut milk, chicken broth, soy sauce, and sugar to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken and potatoes are tender and the sauce has thickened.
6
While the curry is simmering, prepare the gula melaka glaze: In a small saucepan, combine the chopped gula melaka and water. Heat over low heat, stirring constantly, until the gula melaka is completely melted and the glaze is smooth and slightly thickened. Remove from heat.
7
Steam the frozen mantou buns according to package instructions (typically 8-10 minutes). They should be soft and fluffy.
8
Once the mantou buns are steamed, gently brush the tops with the warm gula melaka glaze. The glaze will give them a beautiful sheen and a touch of sweetness.
9
To assemble the sliders, carefully slice each mantou bun horizontally, creating a top and bottom half. Spoon a generous amount of the curry chicken mixture onto the bottom half of each bun.
10
Top the curry chicken with a generous helping of the pickled red onions. Place the top half of the mantou bun on top to complete the slider. Serve immediately and enjoy the explosion of flavors and textures!

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My Notes

Nutrition Information

Nutrition per serving (300g)

725 kcal / 3033 kJ

Carbs

65g

25% of RDA

Fat

40g

57% of RDA

Protein

38g

76% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

22 g

24% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a richer flavor, you can add a tablespoon of tomato paste to the curry chicken while cooking.

If you prefer a creamier curry, add a splash of heavy cream or evaporated milk at the end of cooking.

Adjust the amount of chili powder to suit your spice tolerance. You can also add a chopped chili pepper for extra heat.

If you don't have frozen mantou buns, you can use store-bought slider buns as a substitute, although the mantou adds a unique textural element.

The pickled red onions can be made ahead of time and stored in the refrigerator for up to a week.

To prevent the mantou from becoming soggy, steam them just before assembling the sliders.

Cooking Equipment

Large Pot

Steamer Basket

Small Saucepan

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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